Description
These gluten-free, dairy-free, sugar-free and low-carb homemade crunch bars are made with ingredients that are minimal, yet delicious. They’re the perfect treat to make for any special occasion or to satisfy chocolate cravings. I can’t wait for you to try this fun, DIY chocolate recipe!
Scale
Ingredients
- 7 oz. Cocoa Butter
- 12 TBSP Unsweetened Cocoa Powder
- 8 TBSP Erythritol
- 1 1/2 Cups Puffed Rice
Instructions
- First, using a double boiler, or a saucepan with 1 inch of water and a bowl fitting snugly on top (not touching the water), slowly melt the cocoa butter over low heat. You can melt it in chunks or shred the chunks of cocoa butter to get it to liquefy faster.
- Next, remove the bowl from heat and stir in the cocoa powder and sweetener of your choice. I used erythritol in this recipe, but feel free to use the sugar-free sweetener of your preference or opt for a refined sugar-free sweetener like maple syrup (results may vary, so sweeten to taste if you go with something different).
- Stir constantly until evenly combined, and then fold in the puffed rice with a spatula.
- Spread out evenly onto a square baking pan (I used an 8×8 one). Let solidify in the fridge for 30 minutes. Cut into bars or squares. Enjoy!
Notes
Keeps forever in the fridge or store the bars at room temperature in a closed container.
- Category: Dessert
- Cuisine: Chocolate
Keywords: Sugar Free, Dairy Free, Gluten Free, Low Carb, Chocolate
